Potluck Chicken Tetrazzini

Just a little trivia, well because Tom and I love useless knowledge. :) Do yu know where the name chicken tetrazzini originated from? In 1908 it was created in honor of an opera star named Luisa Tetrazzini in San Fran. :) just in case you didn't know.:)

I believe i cut this recipe out of a Southern Living magazine years ago. LOVE IT! This is delish-delish!

ingredients:
1 rotisserie chicken, already prepared
1 pkg linguine
1 pkg fresh asparagus, trimmed and cut into 1 inch pieces
1 8 ounce pkg whole mushrooms
3 yellow and/or red peppers cut into 1 inch pieces and seeded
2 tbsp butter
1/4 cup flour
1/8 tsp pepper
1 can chicken broth
3/4 cup milk
1/2 cup shredded swiss cheese (Kroger sells this)
2 slices sourdough bread, cut in cubes
1 tbsp olive oil


1. Remove meat from chicken (white and dark meat) cutting into chunks equaling about 3 cups.
2. Cook linguine according to pkg instructions, add asparagus in the last minute of cooking, drain and return to pan.
3. In a large skillet cook peppers and mushrooms over medium heat, about 10 minutes or until tender. Stir in flour and black pepper until combined. Add milk and broth all at once. Cook and stir until thick and bubbly.
4. Add veggie mixture to the chicken and swiss. Toss and coat. Pour mixture into a 3 quart baking dish.
5. In a medium bowl, toss together bread cubes and olive oil. Spread mixture over the pasta mixture.
6. Bake uncovered for 15 minutes at 350 degrees. Let stand for about 5 minutes before serving.